Shrimp and Avocado Salad

A couple weeks ago we were in Sunny Mexico, poolside enjoying Shrimp Ceviche.  Now we're back in cold Wisconsin but I'm craving ceviche.  I came across this recipe from the blog Skinny Taste, her photos make you want to make this asap ands I did!  Check it out here.  This recipe is not actually ceviche because it uses cooked shrimp instead of raw but it curbed my craving.  The shrimp is tossed with fresh tomatoes avocado, red onion, cilantro, chopped jalapeño tossed with freshly squeezed lime juice and a touch of olive oil.  It's delicious!  I can see myself making this often in the summer for a light lunch or an appetizer.  

 YIELD: 4 servings

Ingredients:

• 1/4 cup chopped red onion
• 2 limes (juice of)
• 1 tsp olive oil
• 1/4 tsp kosher salt (black pepper to taste)
• 1 lb cooked shrimp (peeled shrimp, diced)
• 1 medium tomato (diced)
• 1 medium hass avocado (diced)
• 1 small jalapeño (seeds removed, diced fine)
• 1 tbsp chopped cilantro

Instructions:

• In a small bowl combine red onion, jalapeño, lime juice, olive oil, salt and pepper. Let them marinate at least 5 minutes to mellow the flavor of the onion.
• In a large bowl combine chopped shrimp, avocado and tomato.
• Combine all the ingredients together, add cilantro and gently toss. 

*I like to serve with tortilla chips but if you'd like it more for a salad chopped ingredient larger.

*Easily double or tripled if serving a crowd.

                                                                                            

Cranberry Orange Almond Bites

My granddaughter is a snacker and I love to make these healthy bites for her.  They are packed full of good for you ingredients,  dates, almonds, dried cranberries, oats, coconut, chia seeds and orange zest.  Bonus, they're quick to make!  It's as easy as combining all the ingredients in a food processor, pulse and roll into balls.  The recipe makes about 16 balls and last in the fridge up to 1 week or freeze for 3 months.  Now that I have all the ingredients, I'll be making another batch soon as they'll soon disappear!     

 

• Ingredient:
• 1 cup pitted Medjool dates (about 12 dates)
• 1 cup whole raw almonds
• 2/3 cup dried cranberries
• 2/3 cup old-fashioned oats
• 1/2 cup unsweetened shredded coconut (I used 3/4 cup unsweetened coconut flakes)
• 2 tablespoons ground Chia seeds
• 1 teaspoon vanilla extract
• 1/8 teaspoon fine sea salt
• zest of 1 orange + 2 tablespoons orange juice

1. 1. Combine all of the ingredients in a food processor and pulse scrape down the sides when needed, until the texture resembles coarse crumbs.
2. 2. Using a small cookie scoop (or a spoon), scoop the mixture and roll into round balls, about 1-inch each in diameter. (If you lightly wet your hands with water before rolling, it will help the mixture not to stick.)
3. 3.  Enjoy or store in a sealed container in the refrigerator for up to 1 week or in the freezer for up to 3 months.

Here are some variations:

Medjool dates - no substitute -  Medjool dates are soft and serve as the natural sweetener and help bind the ingredients together.  I mistakenly bought ones with seeds but they are easy to remove.  

Almonds -or  your favorite unsalted nut - walnuts, pecans, peanuts, pistachios

Cranberries - or any other variety of dried fruit - dried cherries or apricots would pair well with the orange zest

Chia seeds - or flax seeds

I adapted the recipe from the blog Gimmie Some Oven.  

   

                                                                                                  

BLT with Avocado on an English Muffin

It's tomato season and today I picked some beauties at my local community garden so that means BLT's are on the menu.  I like to use toasted English muffins instead of bread because the tomato slice fits perfectly.  I add a layer of mayo on one slice and a layer mashed avocado with a little lemon juice, salt and pepper one the other.  Add the crispy bacon, lettuce and tomato and you have my version of a perfect BLT.
                                                                                          

Pan-Seared Strip Steak or Ribeye

I have told so many people about this recipe because it's my new favorite way to make a strip or ribeye steak.  This genius recipe comes from America's Test Kitchen.  This method blew my mind!  No more guessing if I undercooked or overcooked the steak, with this method the steaks cook to a perfect medium rare.  This method is different because you start the steak in a cold nonstick skillet with no oil.  You do need a thick (1 1/2 inch) well marbled steak so that the fat helps to achieve a good sear on the outside without overcooking the interior.  Also you'll need a meat thermometer.  See instructions below but you simply flip every two minutes until temperature reads 125 degrees, then let rest 5 minutes and slice.  Tender, juicy and delicious!

1.  Sprinkle each steak (well marbled boneless strip or ribeye steak 1 1/2 inch thick) with kosher salt and put in fridge for at least 1 hour or up to 24 hours before cooking.

2. When ready to cook remove from fridge and pat them dry with paper towels.  Sprinkle with freshly ground black pepper. You don't need any extra salt.

3.  Place steaks 1 inch apart in cold nonstick skillet.  Place skillet over high heat and cook steaks for 2 minutes.  Flip steaks and cook on second side for 2 minutes.  (at this point neither side of steaks will be browned)

4.  Flip steaks, reduce heat to medium, and continue to cook, flipping steaks every 2 minutes, until meat register 125 degrees for medium rare. (Tip - steaks should be sizzling gently, if not, increase heat slightly and reduce heat if skillet starts to smoke.)

5.  Transfer steaks to carving board and rest for 5 minutes (VERY IMPORTANT!*see note).  Slice steaks, season steaks with salt to taste if needed. Enjoy!!

*The reason it needs to rest is because the juices need time to redistribute.  Otherwise it will just flow away, leaving you with a dry piece of meat.

                                                                                      

Focaccia

Shocking Easy No-Knead Focaccia

I don't make a lot of bread but this is one recipe I enjoy making and feel confident knowing it will turn out every time.  This is a no knead, hands off and a shockingly easy Focaccia Bread recipe.  It does take time, 2 days but with little effort.   I'm just going to link you right to the recipe, Shocking Easy No-Knead Focaccia by Sarah Jampel at Bon Appetite.   Sarah shows you small step by step clips which are very helpful.  I've made this several times with a few changes and it always comes out great!  Thanks Sarah Jampel for a great recipe!!

Here are my tips:

1.  I always weigh my flour.  My water temp to dissolve yeast is about 110 degrees.

2.  In Step 3 clip, they show her using her hands to coat dough in bowl with oil but the dough is pretty wet so I just toss it in the bowl with a rubber spatula.  Also, after the dough has been in the fridge 8-24 hours, I let the dough sit until it gets to room temperature before I do the fork technique in Step 4.  The dough is more manageable.  You'll see the fork technique in Step 4's clip.  

3. In Step 4 I use a 9x13 pan and let it rise the full 4 hours.  My house is always on the cool side so it takes time to rise.

4.  I've never used the garlic butter at the end of the recipe.  I prefer it with a sprinkle of flaked sea salt.

5.  It's best eaten the day it's made but I always have some leftovers that I slice and freeze so I can pull out a slice or two when needed.

                                                                                                           

Baked Salmon with Lemon Butter Cream Sauce for two

This in not the best photo BUT this salmon is so good!  Salmon is for dinner at least once a week because we love it and it's so easy.  The salmon is baked in a 425 degree oven, so it cooks fast, 15 minutes.  While it's baking you make the cream sauce.  Then top baked salmon with sauce and it's done, it's that easy!  I served the salmon with roasted asparagus that was roasting in the same 425 degree oven.   Gotta love when dinner is on the table in about 20minutes!  This recipe checks all my favorite boxes, easy✓, quick✓, delicious✓ and no leftovers✓.  When cooking for two I always have leftovers so I love when a meal is one and done.  Plus, I'm not a fan of leftover fish! 

INGREDIENTS:

FOR THE SALMON

2 Salmon Fillets ( skinless)

          Freshly Grated Black Pepper and Salt - to taste

                2 Tbsp. Freshly Squeezed Lemon Juice

        2 Tbsp. County Dijon Mustard (or any coarse ground mustard)

LEMON BUTTER GARLIC SAUCE

1 Tbsp. Butter

1/2 tsp. Garlic Cloves (about 1 clove, minced)

1/2 cup Heavy Cream

                1 tsp. Lemon Juice (or more to taste)

1 Tbsp. dill ( finely chopped)

Freshly Ground Black Pepper and salt - to taste

 

INSTRUCTIONS:

Preheat your oven to 425°F with the rack in the center.

Lightly salt and pepper salmon.

                In a small bowl combine lemon juice and Dijon mustard. Mix well.

Arrange salmon fillets in a baking dish and pour the mustard mixture over salmon to coat. Bake for *12-15 minutes in the preheated oven.  

In the meantime, melt butter in a medium saucepan over low-medium heat. Add the minced garlic and sauté until fragrant, about 20 seconds.

Pour in heavy cream and bring to a low boil. The sauce should thicken a little bit.

Take off the heat and stir in lemon juice, dill and season with black pepper and salt to your liking.  Keep warm.

Pour the sauce over the baked salmon.

                Serve and enjoy!

*Check Salmon after 12 minutes to check for doneness to your liking.  

**This recipe was adapted from Cafe Delites (Easy Salmon with Lemon Butter Sauce)